Anticuchos are a Peruvian street food, grilled hot and fast, served with boiled potatoes, salad and corn, and made from beef heart.
Now before you get all squeamish, beef heart is a dark and richly flavourful cut of beef and it tastes like beef not offal. It is all lean muscle, which is good because all the heart does all day is work, so o [...]
All sell aside, knife skills really do make the difference in the kitchen so it was great to see how quickly Sharpen Your Knife Skills with CUTCO sold out.
In fact it sold out so quickly, we’re looking at options for future events, including one for vegetarians where we skip the butchery piece. (But more on that later.)
The eveni [...]
Chef Matt Basile’s recipe combines rich, meaty beef cheeks and the exotic flavours of bulgogi to create an impressive and easy to make, appetizer – Chef Matt Basile’s Beef Cheek Bulgogi Ravioli!
I love it when the recipes we get for Chefs #LoveCDNbeef use an atypical cut of beef. Beef cheeks have appeared in a couple of re [...]
This simple and inexpensive tongue recipe from Chef Jesse Vergen is so good Gerry has already been asking when we’re going to pick up another tongue to make it again. That’s a real endorsement in this house.
In all honesty, I haven’t eaten beef tongue in a long long time. I had it poorly prepared once (let’s just le [...]
I wasn’t quite sure what was coming when Carl said he’d be sharing the recipe for Station Burger and Pommes Kennedy. We had talked about doing a recipe that would push me, and maybe you, to try something new in the kitchen and on the plate. But I didn’t expect that making a burger with potatoes would do that. I could not [...]
Rolled my first torchon last night as part of the next Chefs #LoveCDNBeef recipe. I don’t normally pre-blog about these, but I was so excited to try this technique I couldn’t resist showing off my success.
With only 2 hands to work with, and a filling that was less torchon and more just a wet beef filling, I had to work fast as I [...]
As I mentioned when I introduced you to Chef Ilona Daniel, I’ve been eagerly awaiting her dish since August. When it arrived I couldn’t wait to start cooking.
The finished dish was fantastic. A great introduction to the flavours of Korean cuisine and wonderful for those of us who know and love them.
While we are very comfortable w [...]
January’s recipe in Chefs #LoveCDNBeef is Chef Rossy Earle’s Ropa Vieja. Her Panamanian-style Braised Shredded Beef is rich, flavourful, meaty & versatile and is a traditional dish from Rossy’s childhood home of Panama.
Rossy is in the process of developing a website dedicated to the rich culinary heritage of Panama, he [...]
Given Chef Rossy Earle’s easy touch with beef, it wasn’t a hard to know she’d make a great addition to the Chefs #LoveCDNBeef series. When she agreed to participate I started to salivate in anticipation of what dish she’s share with us.
I met Rossy at the first Food Truck Eats event a couple of summers ago. We have a lot of friends and conne [...]
December’s Chefs #LoveCDNBeef recipe from Chef Jonny Korecki is perfect for a New Year’s Eve feast.
When I prepared it, I actually fussed way more than was necessary. Turns out it is easy to make, flavourful, and quick to prepare. On top of that it presents beautifully. I’m looking forward to making this again soon.
A couple of quick note [...]
Even saying “Roast Beef” makes my mouth water!
So when this month’s Canadian Beef Ambassador post assignment came in, it was all I could do to sit down and write, when I really just wanted to be in the kitchen getting my roast on!
I’ve been eating Roast Beef for holidays all my life, I’ve been roasting it in the oven and on the barbecue [...]
When Adam’s recipe arrived for this month’s Chefs #LoveCDNBeef I was very excited to get cooking and try it. Not only did he share Thai Red Curry dish, which is one of my favourite flavour pairing with beef, but he also included his Chili Caramel recipe which the haricots verts are tossed in.
This was the first time I tried one of the dishes [...]
Cool day today, which means a fire all day. Perfect for braising that chunkof beef we picked up on my way home to the island.
Right in the coals and dinner will have that added smokiness.
Now it’s all about patience.
When Jason agreed to share a recipe as part of the Chefs #LoveCDNBeef recipes featuring Canadian Beef, we had a little back and forth on what cut of beef he would use. “Might do tongue, liver or cheek. What about veal sweet breads? ORRR would you prefer something more mainstream like rib eye?”
I responded “screw mainstream! I w [...]
You know those times when you meet someone and you feel an instant connection? That’s how it felt when I met Chef Jason Bangerter, the next chef in the Chefs #LoveCDNBeef series.
Jason is the Executive Chef at Oliver & Bonacini’s two restaurants at the TIFF Bell Lightbox: O&B Canteen and Luma.
I’ve had the luxury of getting to know J [...]
Everyone knows what a steak is. Or do we?
This month’s Canadian Beef Ambassador task to write about grilling, marinating and simmering steaks got me thinking:
“What is a steak?”
If it were simply a single cut of meat like a brisket, for example, then every piece would come from the same part of the cow. It would all be predictably tender or n [...]